Hey kosherstreet fans - we have been making ourselves very busy in the kosherstreet kitchen trying to come up with great new ideas for great Passover meals. Here is a great idea using the simple egg crepe mixture that we are all familiar with – if you are like me you use them for noodles in the soup, meat blintzes, and pesach crepes -
A TRIO APPETIZER – the egg crepe works great as a base for a meat slider mixture, a chicken stir fry, and a delicious eggplant vegetable marinara tower. Make everything in advance and just reheat and assemble right before serving.
For Crepe Bottom:
1 cup water
1 cup potato starch
For Mini Meat Slider:
1 lb. ground meat
1 green pepper, finely diced
1 onion, finely diced
2 Tbsp. olive oil
1 tsp. black pepper
1 tsp. paprika
1 tsp. garlic powder
1 tsp. parsley
1 16oz. can tomato sauce
1 1/2 tsps. of sugar
For Vegetable Slider:
1 eggplant, peeled and sliced thin
1 red pepper, sliced thin
1 cup matzo meal
1 tsp. garlic
1 tsp. pepper
1 tsp. oregano
Oil for frying
For Chicken Slider:
2 chicken cutlets, cut into bite size pieces
2 Tbsp. olive oil
½ cup shredded carrots
Red pepper that you’ll be cooking in the vegetable slider, diced
1 tsp. parsley
1 tsp. ginger (optional)
½ tsp. pepper
¼ tsp. salt
Making the Trio:
Mix all crepe ingredients together well.
Spray a large frying pan with non-stick spray, place over medium-high heat. When the pan is hot, pour ¾ cup of mixture into the pan spreading it around evenly. Let it cook until it is firm and no longer runny, then flip it to the other side and cook 2 minutes.
Slide out onto a plate covered with wax paper. Continue until all the batter is done, making sure there is wax paper between each crepe.
When cool, cut out 3-inch circles from the crepe.
For Meat Slider:
In a large frying pan, heat the olive oil. Add the onions and peppers, and all the spices, sauté until vegetables are soft. Add meat, with a wooden spoon break it up into small pieces. Cook everything together, constantly mixing, until meat is browned. Add the tomato sauce, and let it simmer until all the sauce has cooked down and almost all dissolved.
To assemble: Place one cut out crepe circle on the end of a plate, leaving room for the other two sliders, spoon some of the mixture onto it.
For vegetable tower:
In a large frying pan heat enough oil to cover just the bottom of your pan.
On a plate mix all the spices into the matzo meal. Dredge eggplant slices in egg then coat in matzo meal mixture. Gently place in hot oil and fry, getting both sides a golden brown. When cooled cut out circles the same size as the crepes.
In another pan, sauté the red pepper slices with some pepper, garlic, and salt until soft. (separate out some of the cooked peppers for use in the chicken sliders).
To assemble: Place a crepe circle in the middle of the plate, 9about 1-inch from meat slider) put one circle of eggplant on it, followed by another crepe circle. Put on a mound of peppers, another crepe circle, and another piece of eggplant. Top it off with tomato sauce.
For chicken stir fry:
In a large frying pan, heat up the olive oil. Add the chicken, shredded carrots, diced red pepper, and spices. Cook until chicken is pale in color and no longer pink.
To assemble: Place one crepe circle on the plate 1 inch away from vegetable slider, and top with chicken mixture.